Chef John's Pumpkin Cinnamon Rolls

Ingredients

• 0.75 cups packed brown sugar
• cup white sugar , divided
• 2 tablespoons ground cinnamon
• 1 package active dry yeast , .25 ounce
• 0.5 teaspoons white sugar
• 0.25 cups warm water , 100 to 105 degrees F/38 to 41 degrees C
• 0.5 cups pumpkin purée
• 0.25 cups heavy cream
• 0.25 cups butter , melted
• 1 teaspoon salt
• teaspoon vanilla extract , Optional
• 0.5 teaspoons ground ginger
• 0.25 teaspoons ground allspice
• 4.25 cups all-purpose flour , or as needed, divided
• 1 egg
• 1 teaspoon vegetable oil
• 5 tablespoons butter , melted
• 1 cup confectioners' sugar
• 0.25 cups cream cheese , softened
• 0.25 cups milk , or as needed
• 0.25 cups toasted pumpkin seeds , to garnish

Instructions

1. 1

   Combine brown sugar, ¼ cup white sugar, and cinnamon together in a small bowl; set aside.

2. 2

   Dissolve yeast and ½ teaspoon white sugar in warm water in the bowl of a stand mixer. Whisk together; let stand until yeast softens and begins to form a creamy foam, about 10 minutes.

3. 3

   Stir pumpkin purée, heavy cream, remaining ¼ cup white sugar, ¼ cup melted butter, salt, ½ teaspoon vanilla, ginger, and allspice into yeast mixer in the bowl of the stand mixer. Add 2 cups flour and egg; fit mixer with dough hook attachment and mix until combined, about 2 minutes.

4. 4

   Add remaining 2 ¼ cups flour; mix on low until dough is slightly sticky, smooth, and elastic, 6 to 7 minutes, adding more flour if mixture is too sticky.

5. 5

   Remove dough from hook; shape into a ball. Lightly coat the stand mixer bowl with vegetable oil, return dough to the bowl, turning to coat with oil. Cover bowl with aluminum foil; set aside to rise in a warm place until doubled in volume, about 1 ½ hours.

6. 6

   Generously butter a 13x9-inch baking dish.

7. 7

   Turn dough out onto a well-floured surface. Flatten into a rectangular shape about 1-inch thick using your hands. Generously sprinkle both sides of dough with flour; roll out to about a 20x12-inch rectangle. Pour 5 tablespoons melted butter over top; evenly brush over surface, leaving 2 inches along one wide edge unbuttered. Sprinkle brown sugar mixture over dough; moisten unbuttered edge with water. Roll dough tightly into a log, starting at the buttered wide edge; press firmly along moistened wide edge to seal.

8. 8

   Trim and discard uneven ends from the roll. Slice rolled dough into 16 equally-sized pinwheels; place pinwheels, cut-sides up, in the prepared baking dish. Cover with plastic wrap; set aside to rise in a warm place until doubled in volume, 45 to 60 minutes.

9. 9

   Preheat the oven to 350 degrees F (175 degrees C).

10. 10

    Bake in the preheated oven until golden brown, about 30 minutes; set aside to cool slightly while mixing glaze.

11. 11

    Whisk confectioners' sugar, cream cheese, milk, and remaining ¼ teaspoon vanilla extract together in a large bowl until smooth; drizzle over warm cinnamon rolls. Sprinkle pumpkin seeds over rolls to serve.